Recipes for Carnival In Rome

Everyone likes Carnival, some because you can dress up as you like, others because its the occasion where you can eat all kinds of sweets without feeling guilty. The traditional Roman sweets are not that different from other regions. Maybe they have different names or they change one small ingredient, but for the most part, you can luckily find the same sweet treats in Rome, just like in the rest of Italy. Let's look at them together and make your mouth water!

Let's start from the frappe or fritters, the chiachiere or what we also call,ribbon bows. They are the most well known pastries of Carnival in Italy, without a doubt. Some sprinkle them with powdered sugar, some put normal sugar directly on top, some make them in the bow shape, where they got their name, others make them round or other geometric shapes. Without a doubt, they are a favorite among children because they are light, with sugar on top, easy to eat, even while you are on the run, dressed up for the occasion, or even in full Carnival costume.

Preparation. Take a pastry board a put your flour on it in a mound, with the center hollowed out. In the center space,put the eggs, the softened butter,a pinch of salt, and the sugar. Work the dough well,to a nice consistency but not too hard.Make it into a ball and let it rest in a cool place, wrapped in cloth for about an hour.

Cut the dough in pieces and with a rolling pin, roll out dough in thin layers, thickness approx 2-3 millimeters, cutting them in ribbons, forming some in a loose knot. Toss a few at a time into the hot oil. As soon as they turn golden brown, take them out and lay them down on paper, preferably straw paper to absorb the excess oil. Serve sprinkled with granulated sugar ( not powdered sugar in this case).

Another recipe that you just can't skip over for Carnival is that of Castagnole! ( more fritters)

Mix the flour with the eggs, the sugar and the melted butter,1 cup of rum, the lemon peel, grated, and one pinch of salt. Mix everything together well.Heat the oil for frying and keep it at the right temperature, without letting the oil burn. Using 2 teaspoons, form the small balls, drop them in the oil, and when they swell up, take them out and put them on paper towel to absorb the excess oil. Organize the fritters on a platter and sprinkle them with powdered sugar and cinnamon. And the game is done!